Zucchini Lasagna with tofu-spinach-chickpea filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/3 pckg firm tofu - crumbled1/2 pckg frozen spinach, thawed OR fresh chopped spinach2/4 C Garbanzo beans1 tblsp Cashew Butter1 tsp cumin1/2 tsp basil1/2 tsp oreganodash of cayennesalt and pepper to taste1 zucchini sliced into thin, long slices Can of organic tomato sauceShredded cheese for top - could be omitted - I used cheddar, but Mozz is probably lower fat.
This makes 2 large sized servings.
First, combine the spinach, garbanzo beans (chickpeas), and tofu in a bowl. Add the seasoning through the salt and pepper and let sit while you slice a zucchinie really thin. A portobella mushroom, eggplant, or chayote would be good here as well, or some combination thereof.
Layer tomato sauce, tofu mixture, zucchini, tomato sauce, tofu mixture, tomato sauce, cheese. In that order!
Bake at 350 for 45 mins to an hour.
Mix it up and make it yours!
Number of Servings: 2
Recipe submitted by SparkPeople user RAEROSE1984.
First, combine the spinach, garbanzo beans (chickpeas), and tofu in a bowl. Add the seasoning through the salt and pepper and let sit while you slice a zucchinie really thin. A portobella mushroom, eggplant, or chayote would be good here as well, or some combination thereof.
Layer tomato sauce, tofu mixture, zucchini, tomato sauce, tofu mixture, tomato sauce, cheese. In that order!
Bake at 350 for 45 mins to an hour.
Mix it up and make it yours!
Number of Servings: 2
Recipe submitted by SparkPeople user RAEROSE1984.
Nutritional Info Amount Per Serving
- Calories: 313.9
- Total Fat: 14.8 g
- Cholesterol: 14.8 mg
- Sodium: 730.1 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 10.8 g
- Protein: 22.1 g
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